Two bulbs, two different flavors: Fennel and scallions come into their own in early summer. Perhaps it’s time you welcomed both, along with their distinctive flavors, into your own garden and kitchen.
Fennel, once considered a gourmet vegetable and used only in certain Mediterranean dishes, has earned a place in contemporary cookery. You can now find fennel bulbs in markets and spot them in home gardens. Fennel’s distinctive flavor is a bit like that of anise, licorice and tarragon, and it comes from compounds they all share.
Botanically, fennel is kin to celery, dill, carrots, and other members of the Apiaceae (or Umbelliferae) family — plants that bear umbrella-shaped flower clusters. In fact, one form of fennel, grown as an herb for its leaves, flowers and seeds, is much like…